2020 Frankland Estate Cabernet Sauvignon

Founded in 1988 by Barrie Smith and Judi Cullam, Frankland Estate is buried deep in the heart of
Western Australia’s most isolated wine region. It is located 330 km (about 205 miles) south of Perth,
250 km (about 155 miles) east of Margaret River and some 50 km (about 31 miles) inland from the
wild and picturesque Great Southern coastline of Australia. The Smiths named their vineyard Isolation
Ridge on account of its rugged remoteness. Today the winery is run by brother and sister Hunter and
Elizabeth Smith, with Elizabeth’s husband Brian Kent at the winemaking helm since 2010.

The key soil profile of this undulating site is what the family calls “coffee rock”—ironstone gravel over
a clay subsoil. These fragile, fairly infertile soils demand a great deal of care, and the wines from this
terroir bear a distinctly savory, ferrous stamp that pairs beautifully with pristine, generous fruit
flavors and natural acidity.

The location of the vineyards provides freedom from noise and light pollution and makes for a
beautifully clean growing environment. Plus, the stable climate lends itself to organic viticulture. The
estate achieved organic certification in 2009, although from the beginning of the estate’s founding,
the Smith family has always sought to leave the land in even better condition than they found it.
The estate has a flock of guinea fowl, led by Gladys, their queen. The flock roams the vineyard every
day eating bugs and pests that might otherwise damage the vines. According to the family Gladys and
her flock are as strongly committed to organic viticulture as the humans.

The 2020 Frankland Estate Cabernet Sauvignon is a blend of 88% Cabernet Sauvignon, 6% Malbec and
6% Cabernet Franc. The grapes for this wine were sourced from mature vines in the Isolation Ridge
vineyard at Frankland Estate. The vineyard is planted on undulating northern- and eastern-facing
slopes on ancient duplex soils of gravel and loam over a clay sub-soil. The 2020 season started out
with good winter rains and consistent budding. However wet conditions during flowering resulted in
lower yields, yet producing fruit of exceptional quality.

This wine was fermented as long and slowly as possible, at temperatures not exceeding 27°C in open
pot fermentation tanks that allowed the cap to be worked by plunging. An extended maceration
period allowed optimal color, flavor and tannin extraction. It was aged in 500 liter French oak
puncheons, to achieve textural complexity without compromising the opulent natural fruit flavors of
the wine.

Winemaker’s notes describe this wine as “Complex, [with an] interesting nose. Earthy and spicy with
a hint of dark chocolate and cassis. This is surrounded by florals, rose and vibrant red currants. The
textural juicy introduction is complemented by sanguine-focused tannin and a seamless fruit profile, balanced with fresh acidity that is driving the wine. Ripe mulberries and savoriness bring fullness to the palate.”